Sunday, December 16, 2012

Mulled Wine: Spiked and Steamy for Christmas #SundaySupper

For several years, we made this glogg ("mulled wine" for easier reference) for our families' Christmas Eve and Christmas celebrations. It's warm, festive, strong, and delicious. Always a crowd favorite. We first had it at a friend's Christmas party and loved it. We haven't made since Peanut arrived. But this week's #SundaySupper theme reminded us of it, and we'll be sure to make it for our Christmas Eve celebration this year. It's really simple, and a lot of fun.

Ingredients:

1.5 liter bottle red wine

750 ml bottle vodka

10 whole cloves

2 tbsp. ground cardamom

2 cinnamon sticks

1/2 lb. - 1 lb sugar (Yes, really.)

Tools:

Large tupperware or jar (for vodka)

Large pot

Strainer

Procedure:

The day before you're going to serve this, pour the vodka into a separate container or jar along with the cloves, cardamom, and cinnamon sticks. This is where all of the festive flavor - and punch - will come from. Let it sit for at least 24 hours.

On the day of serving, pour the wine into a pot and heat on low. You don't want it to boil and evaporate all of the alcohol. (Or do you?)

Once the wine is warm, strain the flavored vodka into it. (I use a pasta strainer.) Again, be sure not to boil the mixture.

Pour in the sugar. Just when you think you've added too much, add some more. Start with 1/2 pound, stir to dissolve, taste, and add more if necessary.

Serve, keep warm, and enjoy. Drink it slowly.

Some people use orange peel, almonds, and raisins in more traditional Swedish glogg recipes. But we are neither traditional nor Swedish. Enjoy however you like and Merry Christmas!

For more #SundaySupper Christmas appetizers and drinks, check out these other posts: